1 lb cooked shrimp
1 cup each red, yellow, green sweet peppers
1 cup yellow onion
3 jalapeno chilies
2 limes, juiced
1 cup sliced mangoes
1/3 cup mango juice
1 tsp each butter & olive oil
fresh ground black pepper to taste
Remove seeds and stem from sweet peppers and cut into thin strips. (Strips may be left long of cut in 1 inch pieces.) Peel onion and cut into thin strips about one inch long. Carefully remove seeds and stems from the jalapeno peppers.
Heat butter and olive oil together in a large non-stick skillet. Sauté onion and sweet peppers on medium heat until tender but still crisp, about 4-5 minutes. Continue cooking and add mango slices, shrimp, mango juice, lime juice and chilies. Toss gently until shrimp and mango slices are heated. Serve with cooked couscous or rice.